- Amuse Bouche – “Jive Turkey Pop,” bite-sized balls from Foster Farms Ground Turkey, ground pork, egg, Italian seasoning, panko breadcrumbs, kosher salt, ground black pepper and chopped parsley. Pops served with cranberry jalapeño chutney.
- Entrée – “Rockin’ Ricotta Turkey Roll,” stuffed butterflied Foster Farm Turkey Tenderloins with sautéed garlic and shallots, ricotta cheese, parmesan cheese, spinach, chopped parsley, salt and pepper topped with chimichurri.
TEAM: Joanna Dean (IT Director), Arnie Castro (Culinary Operations Director, Jonah McPherson (ProStart student)
AWARDS: The Purse